Oven-Baked Chicken with Thyme, Lemon, and Rosemary

By Culiora

Juicy roast chicken infused with fresh thyme, rosemary, garlic, and lemon. The pan drippings create a fantastic, zesty herb sauce that pairs wonderfully with potatoes or vegetables.

• Servings: 4
• Prep time: 15 min
• Cook time: 40 min
• Total time: 55 min

Ingredients

• 1 kg chicken (approx. 1.2 kg, cut into pieces) or bone-in, skin-on chicken thighs
• 2 pcs organic lemons (1 sliced, 1 juiced)
• 4 pcs sprigs of fresh rosemary
• 6 pcs sprigs of fresh thyme
• 5 clove garlic cloves, crushed unpeeled
• 3 tbsp olive oil
• 1 tsp salt
• 2 pinch freshly ground black pepper
• 1 dl water or dry white wine

Instructions

1. Preheat the oven to 200°C fan (or 225°C conventional).
2. Pat the chicken pieces thoroughly dry with paper towels to ensure crispy skin. Arrange them in a spacious baking dish.
3. Finely grate the zest from half of one lemon, then squeeze the juice from that whole lemon. Cut the second lemon into thin wedges or slices.
4. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, stripped leaves from half of the thyme sprigs, finely chopped rosemary from 1 sprig, salt, and black pepper.
5. Pour the marinade over the chicken and rub it thoroughly into every piece. Scatter the lemon slices, crushed garlic cloves, and remaining whole sprigs of thyme and rosemary around and between the chicken pieces.
6. Carefully pour the water (or white wine) into the bottom of the dish around the chicken to prevent the pan juices from burning.
7. Roast in the center of the oven for 35–40 minutes, until the skin is deep golden brown and crispy and the internal temperature near the bone reaches at least 75°C.
8. Remove from the oven and let the chicken rest for 5 minutes before serving. Spoon the aromatic pan juices over the meat to serve.